La Granja Foods' commitment to co-branding began in 2021, with the aim of supporting La Fageda's solidarity project. This collaboration has made it possible to produce high quality products through a business structure with a social purpose, which seeks to give meaning to the lives of people in vulnerable situations. As a result of this alliance, two sponge cakes and a mini muffin were launched on the market, the star ingredient of which is fresh natural yoghurt from La Fageda.

Thanks to the excellent reception from consumers, La Granja Foods decided to create a new line: Special Editions, which has opened the door to new collaborations with companies that share not only its commitment to quality, but also its know-how. In this line, innovative products have been incorporated such as the Magdalena de Miel con Própolis, developed together with Alemany 1879, defenders of the rural world. Chai latte or Matcha tea biscuits have also been added, in collaboration with Tea Shop, a benchmark brand in the world of high quality tea. And the latest collaboration has been with Torrons Vicens.

With a history dating back to 1775 in Agramunt (Lleida), Torrons Vicens is a company with a long tradition of making nougat. For this reason, the R&D Department of La Granja Foods has worked hard to develop new textures that combine the sponginess of the sponge cakes and muffins with the characteristic crunch and flavour of Torrons Vicens' traditional nougats.

Gluten and Lactose free Range

In the products of this new range we only use ingredients free of gluten, lactose and corn. We ensure its non-contamination throughout the process, from a separate production from the rest. This product has the seal of La Espiga Barrada and license number ES-055-004, certified by FACE (Federación de Asociaciones de Celiacs de España) which belongs to the AOECS (Association of Celiac Societies of Europe).

All our products from the gluten-free line contain less than 20 ppm of gluten, a parameter that current regulations establish as a limit for a food to be suitable and safe for celiacs and gluten intolerants.

Without a doubt, it has been quite a challenge to bring this project forward, but the motivation has always been to be able to reach all consumers and that there is no difference in texture, flavor and sponginess between the traditional line and the gluten-free line. The main objective of La Granja being that the gluten-free line is a product for the whole family, regardless of whether or not they suffer from gluten or lactose intolerance.

We have the IFS 24 certificate with a High Level result, and it has been 10 consecutive years obtaining the IFS certification annually.

What does La Granja Foods stand out in?

• For manufacturing or products to order or on request and not generating stock, to serve the product as fresh as possible.
• For using the best ingredients, creating alliances and loyalty among our zero km providers, who have major quality accreditations. We prepare them with fresh yogurt and fresh eggs, cracking these one by one to ensure a craft result.
• Our diversification allows us to reach consumers through all our lines: traditional, diet, ecological, vegan and gluten-free. And in them all, we guarantee the quality, taste, texture, sponginess and pleasure.
• To improve and innovate: our philosophy is to improve the recipes and to always improve the nutritional labels, improve the preparation and baking processes to innovate better products and new lines.

GLUTEN FREE & LACTOSE FREE SPONGE CAKE WITH VICENS ALMOND:

EGG, high oleic sunflower vegetable oil, whole cane brown sugar, potato starch, humectants (glycerin, sorbitol), tapioca starch, ALMOND granules (7%), rice flour, glucose and fructose syrup, vegetable fibers (peas, potato, potato dextrin, psyllium, bamboo, flaxseed), psyllium husk powder, potato starch, raising agents (disodium diphosphate, sodium bicarbonate), preservative (sorbic acid), acidity regulator (lactic acid), emulsifier (xanthan gum), flavor and salt.

May contain traces of: other TREE NUTS, SEED and SOY.